Post by hoddo on Apr 19, 2015 18:53:32 GMT 10
This is a nice easy recipe, the vanilla bean and sweet sherry compliment the red wine and rich beef flavors.
4 beef cheeks (about 1.5kgs)
50g butter
50g oil of your choice
3 carrots, roughly chopped
1 garlic bulb, halved
1 brown onion, sliced
500 ml sweet sherry
500 ml red wine
500ml water or stock
3 bay leaves
3 tbsp fresh thyme leaves
1 tsp salt
1 vanilla bean or 1tsp vanilla extract (do not use vanilla essence)
1.Trim the beef cheeks and remove any new sinew and silver skin. Season with salt and pepper, light dust of flour
2.Heat butter in a fry pan over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan and add to oven proof casserole dish
3.Add the oil, then add the carrot, garlic, onion and sauté over medium heat for about 5-10 minutes, until lightly browned. Stir in the sherry, wine, bay leaves, thyme,sea salt and vanilla bean.Bring to boil.
4.Transfer the contents to the casserole dish with beef cheeks, cover and cook for about 4-5hr on very low heat or until the cheeks are beginning to fall apart.
5.Drain the liquid and reduce for the sauce
4 beef cheeks (about 1.5kgs)
50g butter
50g oil of your choice
3 carrots, roughly chopped
1 garlic bulb, halved
1 brown onion, sliced
500 ml sweet sherry
500 ml red wine
500ml water or stock
3 bay leaves
3 tbsp fresh thyme leaves
1 tsp salt
1 vanilla bean or 1tsp vanilla extract (do not use vanilla essence)
1.Trim the beef cheeks and remove any new sinew and silver skin. Season with salt and pepper, light dust of flour
2.Heat butter in a fry pan over high heat. Brown the beef cheeks for 2 minutes on each side, or until golden, then remove from the pan and add to oven proof casserole dish
3.Add the oil, then add the carrot, garlic, onion and sauté over medium heat for about 5-10 minutes, until lightly browned. Stir in the sherry, wine, bay leaves, thyme,sea salt and vanilla bean.Bring to boil.
4.Transfer the contents to the casserole dish with beef cheeks, cover and cook for about 4-5hr on very low heat or until the cheeks are beginning to fall apart.
5.Drain the liquid and reduce for the sauce
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